It is a matter of preference which of the Stilton cheeses you choose for this recipe, the white of the blue.
8 oz Stilton
3 – 4 oz butter
3 tblsp Porter
1 oz Walnuts, chopped (opptional)
Crumble the Stilton into a bowl and stir in the chopped walnuts. Stir in half of the butter in briskly. Add the porter, bit by bit, beating well until it is soft and spreadable. Spoon into small pots. Melt the remaining butter and pour over the top to form a seal. This will keep well in the fridge for a couple of weeks. Serve cold spread on bread or crackers.
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